STRAWBERRY RHUBARB CRISP

Strawberry rhubarb crisp is an early summer favorite. I love this sweet, tart treat warm out of the oven with a scoop of vanilla coconut ice cream.

This particular variation I have swapped out processed sugar for maple syrup and butter for ghee. I was pleasantly surprised that it created the perfect sweetness and worked well even in the crumble topping.

At first I was skeptical, as the crumble didn’t seem very crumbly. It was more of a paste to spread onto the strawberry rhubarb mixture but after baking, it set and became crisp. You can use cold butter if you do not have ghee.

1. Preheat oven to 350 degrees
2. In a large bowl mix orange juice, zest and arrowroot, until arrowroot is dissolved.
3. Add strawberries, rhubarb, and 1/2 c maple syrup, toss to coat, then place mixture into a 9×13 pyrex pan.
4. In a large bowl combine quinoa flour, oats, sea salt, 1 c maple syrup, and ghee/butter, mix well. If you are using cold butter instead of ghee, you may want to use a hand mixer on low.
5. Spread the topping onto the strawberry rhubarb mixture.
6. Bake for 1 hour.

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I’m an Ayurvedic health counselor, yoga and meditation teacher, and neurovascular therapist. On my blog, I share diet and lifestyle recommendations to help you live in harmony with the seasons of the year and the seasons of your life. Learn more about me here.

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